The first cooking club was a success! Not everyone in the group is a "cook," but we managed to pull together a great meal. It was hosted at my friend Natalie's house.
Month: September 2008
Theme: Italian
Hostess gift: Binders to keep all of our recipes in.
Menu
Appitizers: Artichoke Dip & Caponata
Eggplant Caponata:
- 5 tablespoons olive oil
- 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
- 1 medium onion, cubed
- 4 large garlic cloves, chopped
- 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
- 3 tablespoons red wine vinegar
- 2 tablespoons drained capers
- 1/3 cup chopped fresh basil
- Toasted pine nuts
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
The Eggplant Caponata was such a hit! I know make this for many of my family gatherings.
Sides: Italian Antipasto Salad & Parmesan-Roasted Broccoli
Parmesan-Roasted Broccoli
Ingredients
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Source: http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html
My new go-to broccoli recipe!
Main Dish: Vitello Casa Blanca
Vitello Casa Blanca
Ingredients
1 pound of veal sliced very thin
1/4 pound of shrimp-cleaned and
deveined
1/2 bag of baby spinach
3/4 cup of roasted red pepper-
sliced thin
1 cups of artichoke hearts
lemon
flour
1 stick of butter
1/4 cup of olive oil
1/2 cup of white wine
2 cloves of garlic crushed
13/4 cup of chicken broth
Salt and pepper
Directions
Dredge the veal and shrimp in flour.
In the meantime heat a 1/2 stick of butter and olive oil in a saute pan and saute the veal, turn it over and add the shrimp.
Season with salt and pepper.
Remove the veal and shrimp and keep warm, then add wine, spinach, artichokes, red pepper, freshly squeezed lemon juice and saute a few minutes to reduce the wine.
Add the veal and shrimp back in and cover with sauce.
Turn stove off and add the remaining butter.
Serve with freshly chopped parsley.
Source: http://cookingwithcathy-recipes.blogspot.com/2010/11/vitello-casa-blanca.html
I have made this with shrimp instead of veal and it was excellent!
Desserts: Lemon Ricotta Cookies with Lemon Glaze & Lime Blueberry Tiramisu
Lemon Ricotta Cookies with Lemon Glaze
Recipe courtesy Giada De Laurentiis
- Prep Time:
- 15 min
- Inactive Prep Time:
- 2 hr 20 min
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 44 cookies
Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
-
Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Directions
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
My friend Melanie found this recipe and my, oh, my.....was it GOOD! These cookies were so moist and had the perfect amount of sweetness.
Drink: Bellini Cocktail
Ingredients:
- 2 oz peach juice or peach puree
- 4 oz Champagne
Preparation:
- Pour the peach juice or peach puree into a Champagne flute.
- Slowly add the Champagne.
Source: http://cocktails.about.com/od/atozcocktailrecipes/r/blni_cktl.htm
Overall, our Italian feast was amazing! Since most of my friends happen to be Italian we figured we would start off with something that was familiar to us.
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